Serves 4

1 lb. chicken breast, skinless, boneless, cut into 8 pieces
Salt
Freshly ground black pepper
Flour for coating
6 tbsp. butter
1 tbsp. olive oil
1 c. thinly sliced fresh mushrooms (can use 1 1/2 cups)
1 tbsp. lemon juice
1 lg. garlic clove, minced
1 shallot clove, minced
2 tbsp. grated Parmesan cheese
6 tbsp. Marsala wine
2 tbsp. chicken stock
1 green onion (scallion) finely chopped (use white and green part)

Place chicken pieces between waxed paper or Saran Wrap and flatten. Dust each piece with salt and pepper and flour. Shake off surplus. Melt 3 tablespoon butter and oil in skillet and fry in batches about 5 minutes on each side (medium heat). Remove from pan and arrange in a single layer in shallow ovenproof dish. Cover and put in oven to continue cooking gently (275 to 300 degrees).

Add 2 tablespoon of butter to skillet, add garlic and shallot and green onion (scallion) and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Sprinkle with lemon and a little salt. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese.

Pour Marsala into skillet and boil rapidly until reduced by half. Add the chicken broth and remaining butter. Pour over chicken breasts. (I use real Marsala wine, it makes a difference!)